Top products from r/Scotch

We found 90 product mentions on r/Scotch. We ranked the 161 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top comments that mention products on r/Scotch:

u/buckydean · 2 pointsr/Scotch

I'm doing something different for this review. I enjoy live music, and when I go I also enjoy smuggling in a hip flask because A)I enjoy Whisky, and B)I don't enjoy paying $10 per fucking beer. I've always used a standard 12 oz metal hip flask tucked into my sock, and it works great. But unfortunately I recently lost it in the metal detectors at an Iron Maiden show, which made me decide to replace it with a plastic one, seen here. I wanted to fill it with a cheapo that I had on hand to make sure it didn't add any nasty plastic taste, so I grabbed this Speyburn 10. I filled a 1oz glass sample bottle as a control, then emptied the rest of the bottle into the flask, let it sit two months, then did this review as a side-by-side.

Speyburn 10, 43%, $25

Nose: Hits all the classic malty Scotch notes: Caramel maltiness, honey, orange zest. There's some funky and slightly bitter wood notes that are a little off-putting but nothing horrible. The flask sample has no discernible difference. It actually is a little bolder oddly enough, with the wood funk being a little more prominent.

Taste: Smooth caramel, malty and fruity, mild citrus, lightly sweet. Some toffee richness that keeps it from being too light-bodied. Pretty straight forward Scotch goodness. Again the flask sample has no signs of any ill effects, on the contrary the flavor is slightly bolder and richer(!?).

Finish: Sweet caramel, that mildly rich toffee, malt. The sweet malt actually lingers for a much nicer and longer finish than I would have expected.

I'm always surprised by just how good this Whisky is for the price, it always manages to catch me off guard. It seems like there's so many Scotches that can't deliver what the nose promises, but this one actually tastes better than it smells. No ethanol or "young" astringency, just straight forward Scotch goodness. And it does pretty good at 43%, doesn't taste overly watered down or boring.

The flask performed excellent, with no plastic flavor that I could detect. In fact the flask sample performed a little better somehow, being just slightly bolder and fuller flavored. Maybe the air in the flask, which was only 1/4 full, helped it? I dunno. It fits well in my sock too against my leg, so I think I can safely recommend it at this point.


Scotch: 5

Flask: would totally use to smuggle mid shelf booze into an event

1 | Disgusting | So bad I poured it out.

2 | Poor | I wouldn't consume by choice.

3 | Bad | Multiple flaws.

4 | Sub-par | Not bad, but many things I'd rather have.

5 | Good | This is a good, solid daily.

6 | Very Good | A cut above.

7 | Great | Well above average.

8 | Excellent | Really quite exceptional.

9 | Incredible | An all time favorite.

10 | Insurpassable | No better exists.

u/wreninrome · 32 pointsr/Scotch

Introductory Comments

Clynelish is a distillery that is beloved by many malt whisky connoisseurs, especially those who delight in criticizing the modern scotch whisky industry for a homogenization of distillery character and a heavy reliance on wood to impart flavor to the whisky. The Clynelish distillate offers a diverse and unique set of aromas and flavors that allows it to shine on its own, but at the same time it is subtle enough that its best qualities can be drowned out by an overly assertive cask. This means that virtually any bottling of Clynelish acts as an ideal canvas on which a whisky reviewer can paint his criticism of contemporary malt whisky: If it's aged in a refill cask for many years, then the resulting product is an example of how great malt whisky can be when a characterful distillate is allowed to mature without the wood getting in the way, but if it's a first-fill sherry cask maturation, then it becomes an example of how heavy-handed wood can detract from what could be a fine whisky.

But what is it about Clynelish that is responsible for its signature waxy, fruity, and mineral style? If you examine the materials and methods utilized by a distillery for producing whisky, you can start to understand some of what contributes to their distillery character. And that is the case even for a distillery as enigmatic as Clynelish. So before I get to my review, first let's take a look at some of the salient aspects of how Clynelish produces whisky. Along the way I have included numerous references from more authoritative sources; I am by no means an expert, so I encourage you to read about this for yourself and to point out any errors or important things I may have missed.

Fermentation at Clynelish

We'll start with fermentation, one of the most overlooked aspects of scotch whisky production, as Dave Broom discussed in this 2016 article about the fermentation process and the varying degrees to which the bourbon and scotch industries emphasize its importance. But Clynelish is a distillery that does place a huge emphasis on fermentation; in Ernst Scheiner's 2011 tour, operations manager Jim Casey is quoted as saying, "The key characteristic of the whisky is the fermentation process."

While many scotch whisky distilleries use fermentation times of roughly 48 to 55 hours, Clynelish carries out much longer fermentations. According to several people who have toured the distillery, including Scheiner, Tristan Stephenson, and Billy Abbott, their typical fermentation time is 80 hours. This is important because after 50 hours, processes can occur that produce additional flavor compounds, especially when lactic acid bacteria are present in the washbacks. Many distilleries use stainless steel washbacks that are regularly cleaned, which staves off these bacteria, but Clynelish uses wooden washbacks that aren't cleaned so thoroughly. Here is how Casey explained it to Thijs Klaverstijn in his 2018 tour:

> “We don’t clean everything spotless after every fermentation”, Casey explained. “For example, we clean our washbacks every three weeks with steam for 5 to 8 minutes. At other distilleries they might do it every week, and they might steam for a longer time as well. We also use just warm water to clean our pipes. We’re always looking for a middle-ground. It is important that our wash doesn’t catch an infection, but we do need some desired bacteria to get our desirable flavour profile.”

For more information on how extended fermentations impact whisky flavor, I recommend this post by /u/CocktailChemist and the references therein. But the key takeaway here is that Clynelish's long fermentations in only moderately-clean wooden washbacks are responsible for a variety of aroma and flavour compounds that are not typically produced in shorter fermentations.

Distillation at Clynelish

Now let's move on to the distillation process, where Clynelish further distinguishes itself from the rest of the industry in a few different ways. Quoting from Abbott's tour:

> The distillation stage is the first point where you start to detect Clynelish’s distinctive waxy notes, an aroma that has a variety of stories around it. The way they tell it on the tour is that they have a greasy residue that builds up in the various receiving tanks and that on the few occasions they have cleaned it all away the waxiness has disappeared. These days they still do a bit of cleaning, but make sure they leave a bit of the goo behind to keep the signature flavour.

What is responsible for the greasy residue? In Whisky Opus, Diageo process development manager Douglas Murray is quoted as saying:

> “In most distilleries there is one combined vessel for low wines and feints and foreshots, but Clynelish has a separate low wines receiver and a foreshots and feints tank. The low wines from the wash still are pumped into the low wines receiver, and from there into the spirit still via the spirit still charger. The foreshots and feints from the spirit still are collected in a receiver and then briefly added to the low wines in the spirit still charger.

> Because of the comparatively long time the liquid sits in the low wines and foreshots and feints tanks prior to being mixed to create the spirit still charge, you get a build-up of waxiness. The wash distillation is similar in technique to that required to make fruity character, but the use of the intermediate tanks ensures the low wines are converted to waxy as a result of the spirit distillation."

In addition to having separate receivers, there is another quirky aspect to Clynelish's stills and their operation that may also be partially responsible for the residue. In a typical distillery, the wash still is larger than the spirit still. But this is not the case at Clynelish, as Stephenson explains:

> ...rather bizarrely, the spirit stills here are larger than the wash stills by a full 1,000 litres (1,057 quarts). No one knows exactly why this is, but it effectively means that two wash-still runs are required for every spirit run. The spirit stills are run quite hard (around for hours for a single run) and this results in a build-up of a black waxy substance in the feints receiver.

Modernization vs. Distillery Character

These fermentation and distillation practices make for an excellent case study of modernization in the scotch whisky industry, and how there is often times a trade-off between efficiency and distillery character. For example, longer fermentation times can give more flavor compounds, but after about 50 hours, much less alcohol is extracted from the wash. So the distillery has to make a decision: More throughput? Or more complexity? It's hard to have both.

Diageo is to be commended for allowing Clynelish to maintain its unique character by not moving to shorter fermentation times and more traditional still and receiver designs. But still, the lurch of modernization is not to be stopped, and recently Clynelish underwent a significant revamp, as Klaverstijn discussed in his tour:

> The distillery was closed for a long time (I believe around ten months), during which production completely halted. It re-opened in May 2017, and at first sight not much has changed. Appearances can be deceiving though, as Clynelish underwent a comprehensive transformation. The keyword is modernization.

> Some of the changes are very obvious. The three spirit stills where replaced by three shiny, exact copies. About half of the washbacks were replaced too, while the other half will be replaced in the nearby future. The most important change however: Clynelish is now completely run by computers. “We enter paramaters in the computer, and it basically does the work for us”, said [Casey]. “We’re still toying with the right input, but eventually we’ll settle on a uniform approach.”

But the distillery is working to maintain its style even as it enters this brave new world:

> Therefore, keeping Clynelish waxy wasn’t just an important matter for fans, it was also a concern for Casey and his colleagues. And rightfully so. Immediately after the re-opening, the waxy character had completely disappeared. It took about five to six months before the waxiness started to reappear in the new make spirit. At the time of my visit in November, Casey was still working on achieving a higher degree of waxiness.

Summarizing What Sets Clynelish Apart

The waxy, fruity character that sets Clynelish apart from other single malts is due in large part to the following quirky and uncommon aspects of their production methods:

  • Long fermentation times of roughly 80 hours compared to the industry standard of roughly 50 hours
  • Wooden washbacks that aren't cleaned well, which promotes lactic acid bacteria, and receiving tanks that aren't cleaned well, which maintains a buildup of residue that accumulates over time and contributes to waxiness
  • Larger spirit stills than wash stills, and separate receiving tanks, and the impact this has on how they run the distillations

    Due to the recent upgrades, a decade from now we may look back on 2016/2017 as being a turning point for Clynelish, much like the stainless steel era for Fettercairn from 1995 to 2009 or Benrinnes' departure from partial triple distillation in 2007. Will they be able to maintain those defining fruity and waxy notes after upgrading to a more modern production style? Only time will tell.
u/[deleted] · 3 pointsr/Scotch

First off, I want to express the idea that there are many ways of learning, but two of the main ways I learn about a particular subject is by consulting experts in the field, and hands on experience. After months of trying out various whiskeys (thinking the only way to properly enjoy and taste every aspect of a scotch was by drinking it neat), I came to the conclusion that they were not for me. However, I didn’t want to give up, so I talked to a buddy of mine who appreciates whisky. He referred me to a book - Dave Broom’s Whisky: The Manual. It is important to note then, that I didn’t come up with all the ideas I’m about to suggest, but they were inspired by the work and words of Broom in said book. I can only reaffirm these ideas through first-hand experience (putting his theories to the test in my own home, and then comparing our palates).

Broom’s book explains some of the history of various whiskeys, but it is for the most part a guide on mixing (or in few instances NEVER mixing) scotch blends, scotch malts, Irish whiskeys, American whiskeys, Canadian whiskeys, and Japanese & Taiwanese whiskeys.

Examples? Broom taste tests many bottles of scotch with 5 different mixers: soda water, ginger ale, cola, coconut water, and green tea. He then rates each mixer with each bottle. When a mixer scored 4 or 5 with a particular whisky that I owned, I would try it neat (as a control), and then try it with the high rated mixers. What I found is that certain mixers either amplify notes or create bridges between notes hidden in the whisky. I am not an expert taster, and I don’t know all the terms or how to use them all correctly. This is all still new to me (within the last two years or so), so I’m sorry if I say something wrong here.

SODA: I concur with Broom that Soda often strengthens the florals, and the minerality of the soda brings out salinity. (Glenfiddish 12, Glenmorangie The Original)

GINGER ALE: I’ve also found Broom to be spot on with ginger ale too, being one of the best mixers. He explains that it works “horizontally, extending the palate.” I’ve found that ginger ale simply expands the aroma and finish. (Glenmorangie The Original, Glenfarclas 15, Jameson 12)

COLA: While the sugar in Cola obviously masks many flavors in many whiskeys, I’ve found that it sometimes works to bridge the natural vanilla and oak flavors in some whiskeys and can highlight smoke, spices, and especially fruits in others. (Gentlemen Jack, Monkey Shoulder, Lagavulin 16…don’t kill me please)

I can’t stand coconut water and I’m not very fond of green tea, so I haven’t actually worked up the courage to try them with whisky yet. From what I’ve read about them though, it appears that they are more of flavor adders, rather than enhancers (as Broom puts green tea can work “vertical[ly], adding flavors to the mix.”)

Broom’s book single-handedly opened my mind to trying new things in the world of whisky, and consequently I became a fan. I'm also a fan of some whiskeys neat. But even starts out his book with a section about the myths concerning the drink, one of them being that you MUST drink whisky neat to get its full flavor spectrum. It was like it let me off the hook with whisky and I had the liberty to expand my options.

If you think I’m full of crap, don’t try it. If you want to stretch your palate, be my guest.

u/Popeychops · 6 pointsr/Scotch

Popey is back again with a bargain bottle to share with you all! Having recently hit shelves again in the UK, Black Bottle is a no-age statement blend recommended in Ian Buxton's "101 Whiskies to Try Before You Die". I snapped it up for a mere £15, an absolute steal to clear one of my bucket list, right?

Colour: Honey, with a reddish coppery tinge. It reminds me a little of Glenfiddich 15 and some Speyside malts. I'll see what I think it's blended from later.

Nose: Iodine, a strong fishy smell hits you immediately, betraying the heavy peatyness coming forth afterwards. Taking a little more time brings out some bread, like a tuna mayo sandwich. There's more. Definitely the smell of rust and copper, like a chemistry set. The furthest I can go is wet concrete. It's... urm... different, I guess.

Mouth: A forceful mouthful of rotten wood and blackberries. I can feel that same damp sugar I get from sherried Speyside malts, but with the greasy peat of an Islay thrown on top for good measure. I like this, but it's very similar to the Lochlan blend you get in Tesco. It's surprisingly pleasant, everything seems to work together perfectly with none of the many indistinct and subtle flavours sticking out awkwardly, as I find with many single malts I don't like. This seems to be the joy of blends, being able to get something hugely drinkable for almost no money.

Finish: almost non-existent. Medicinal and herblike, as if I'd swallowed Jägermeister instead of Scotch. The peat smoke dominates after a short while, but isn't really very inspiring. The mouth is warmed, but not the chest. But I suppose you only get what you pay for.

A damn fine whisky for the price. This is a charming bottle which contains a charming liquid. Reading some more about the history of this blend really brings it to life. This is great value, and I daresay the most fun I've had with peated Scotch since the days of drinking Talisker with my Dad on a school night.

Bought for £15 in J.S. Sainsbury's.


u/chiefkeefOFFICIAL · 1 pointr/Scotch

Agreed here - Highland Park is great for working in the peat and smoke flavors that a lot of other bottles will hit you in the face with. I've had a dram of HP 18 (not enough) and just finished a bottle of HP 12 (one of my favorite daily drinkers) and they're both fantastic. Definitely enjoy this one slowly, maybe take a few drams and get some Wine Preserver and seal it back up if you plan on keeping it for a longer period of time. Maybe try some now, seal it up, and come back to it when you might have more experience with scotch.

Sorry for your loss, but congrats on your bottle. Sharing with family is a great way to taste it and enjoy what's been passed on to you. When my great aunt passed a couple years ago, I was given a great brandy and we all split the Dom P in her liquor cabinet, so that's always a great way to remember with your family.

u/quercus_robur · 1 pointr/Scotch

> I'll have to do some research on what to buy and invest in something better.

A Glencairn glass is most popular, but there are others. You can get one for about $10 at some stores or online:

> That seems a little pricey, and I don't know if my drinking habits will allow me to stretch a bottle across 6-8 nights.

Scotch is more expensive than bourbon. In my opinion, you won't find much below $50-60 that's well regarded. There are some cheaper options, but you'll run out of them eventually if you want to try something different each time. Additional price increases have started pushing many of the more flavorful malts you'll see recommended on here to $60-$80. That price range will provide you with many options; some of those options are higher proof, so you might be able to drink less or add water to your scotch. The base assumption is that these bottles are all 750 ml.

> So why is it looked down upon?

It's fine, but it's somewhat bland in my opinion. It's the highest volume single malt in the world, so it's mass produced at lowest cost. This is somewhat indicated by its price. To an extent (but not always), you get what you pay for (at this end of the market--not really true at $100+), which is why eventually you'll have to pay more.

> I'm starting to look towards the peaty end of the spectrum. Anything non-respectable there?

By no means are peated scotches the only respectable options. You want a list of non-respectable options? Instead, I would recommend that the Islay single malts are mostly all decent. The least expensive from the distillers are some of the new no-age Bowmores and Laphroaigs, but again you get what you pay for. ~$50 will get you entry-level Laphroaig 10yr and Ardbeg 10yr, which are both very good. Others have recommended a few of the "mystery" single malts or blends, which are a little cheaper but also younger.

All of this is just my opinion. I would also agree with most the other bottle recommendations here, but I chose my favorites to recommend. Ultimately you'll just have to try a few and see where it takes you and come back for more advice if you need it.

I would recommend that you don't necessarily have to rush through many options at once. Instead, focus on your Glenfiddich bottle and getting as much out of it as you can. Get a better glass and keep drinking Glenfiddich over a period of time, because as your palate develops you'll discover new aspects of it. You may have to buy another bottle of it if you're drinking that fast. Then eventually take the plunge and try something else. Rinse, repeat.

u/ambiguo42 · 2 pointsr/Scotch

There's a lot of good advice here already, so I'll try not to reiterate too much.

I find that the key is taking your time with whisky. Don't just nose it once or twice; go in several times and sniff softly. Careful, as a big deep breath can overwhelm you with alcohol. Take your time drinking it, too. Moderate sips and all that.

While everyone has a completely subjective experience with food & drink, it doesn't take a superhuman sense of smell to appreciate subtleties in Scotch. You already enjoy it a great deal; experience will likely help you articulate why and how, including details of aroma and taste.

My sense of smell/taste hasn't changed since I started drinking whisky, but I have found more accurate ways of describing what I've been tasting all along. Expanding my whisky selections and playing around with food/spice flavors in the kitchen really helped me start to articulate nosing and tasting notes.

Reading lots of reviews also helped, especially those by Michael Jackson. I went back to some of my favorite drinks (Highland Park 12 and Laphroaig 10) and compared what I was tasting with other people's notes. Sometimes I could detect what someone was talking about, and sometimes not. This helped me continue building a vocabulary for my own tastings.

I suggest taking a look at some of Michael Jackson's reviews, since they are the most concise and objective I've seen. I agree completely that poetry can take over in any kind of tasting (food, wine, whisky) and get a bit ridiculous. I'm probably guilty of this on occasion, since taste is so often linked to memory and emotion for me. Still, I try to keep the flowery language in check whenever I notice it getting out of hand.

I found Ralfy's masterclass video series helpful with regard to taking tasting notes. I recommend viewing Part 3, Part 4, and Part 5.

Edit: I didn't see this mentioned elsewhere, but smoking can also really blunt a sense of smell. Likewise for drinking whisky in smoky surroundings.

u/ODMBitters · 57 pointsr/Scotch

So... I'm rearranging my bookshelves, and came across my copy of, ["Whiskey, the Manual"](Whisky: The Manual, by Dave Broom. A fantastic book, but one I haven't browsed in a while. Decided to flip through and found something so outrageous, I simply had to try it.

Yes, none other than Dave Broom says to mix Lagavulin 16 with Coca-Cola 1:1 over ice. In fact he says, "The most astonishing revelation is how it goes so well with equal parts cola..."

So, I had to. I wish I could agree with Broom's ranking of this as a 5 out of 5, but I'd put it somewhere in the "easily drinkable, but nothing special" category. I'd rather have the whisky neat, or a cold Coke.

~ Cheers!

u/Im_clean · 1 pointr/Scotch

If your going this weekend it's of no help but from the research I've done most people seem to agree that stainless steel isn't bad just as long as you pour it into a glass before hand. Drinking from the flask leaves a metallic taste and smell because of your mouth actually touching the flask.

If you are drinking from the flask try a polycarbonate plastic flask like this one the whole bottle is plastic with some steel reenforcement at the top and bottom. Also titanium flasks are a good option except for the price.

So in one of those it should be fine for around a year or so.

u/FreelanceSocialist · 1 pointr/Scotch

I use Haley's 5-in-1 corkers once a bottle is opened, simply because it makes it easy to do neat pours and it seals nicely (sometimes better than the original cap/cork). For long-term storage (both wine and liquor), anything from Vacu Vin's Wine Saver line, really. I have this cheaper model and it works great.

u/Trexid · 3 pointsr/Scotch

Great choice for your first review! Don't worry to much its your first one, you did fine. If you haven't already taken a look at Texacer's guide to reviewing it's got some sound advise in there.

Also, check out this tasting video from Highland Park which will also help you appreciate the aroma's and tastes with a bit more focus from our videos section.

Also, a Glencairn nosing glass or similar is highly recommended, cheers!

u/Devoz · 3 pointsr/Scotch

It was a gift, but it is called a crystal cut glencairn. You can find them on Amazon or Ebay - example -

I absolutely love the thing. The additional heft makes for a fun drinking experience.

u/gavrok · 2 pointsr/Scotch

I have the Whiskey Opus. Got it as a gift last year, but it's a really good book with lots of information and beautiful pictures. No reviews or scoring or anything like that though, but it does have some tasting notes, and lots of background info on distilleries all over the world and on whisky itself.

u/daeedorian · 4 pointsr/Scotch

$7.60 apiece to anyone with Amazon prime...

I keep ordering them for friends, mostly because I want to have one to use when I'm at their houses... but it makes me look nice.

This $5 mini pitcher is also a great addition...

u/mfeds · 1 pointr/Scotch

Yeah, those are great for tasting whisk(e)y - this style can also be good and is a bit bigger if one should ever like to make a cocktail or use ice: "Canadian Glencairn".

Tasting - as in really thinking about the smells flavors writing down notes - ice will only dull your tongue and not help, and the regular Glencairns might be too small to fit ice cubes. If you ever like to make cocktails (more common with bourbon/rye than scotch for sure) like Manhattans, old Fashioneds, or just have some booze over a few ice cubes, the Canadian may be a bit better and they are still very nice for "tasting" neat. Just my 2 cents - I have both styles and even just bought a "NEAT" glass but haven't tried it yet.

u/ardbeg_head · 8 pointsr/Scotch

Normally I would never recommend these let alone chilling your whisky, but I can make an exception. Whisky stones are probably the best way to chill if you have to. Historically, when people wanted to chill their whisky they would go to the river and pick up a stone out of the water so there is even more history for you. Be forewarned that if you chill whisky you will lose some of the flavors present in scotch, so if you are studying tasting notes and don't understand why you don't get a specific flavor that is why.

As for bottle suggestions I don't know exactly what to recommend since you have no taste history to go off of besides MacGregor. Because of this I am going to say if you like bold tastes go with a Laphroaig 10. The smokey-brine in this whisky is fan-fucking-tastic. As RustyPipes put it 'If you want a Koala bear to crap a rainbow in your brain'. If you like sweeter more complex flavors go with Bruichladdich Rocks.

Edit: I originally sounded like an enormous prick so I changed that.

u/mfinn · 3 pointsr/Scotch

10 bucks for more than you'll use in probably 2 years. Nitrogen is completely inert and a better choice than CO2 in a non-carbonated beverage...this is a mix of Nitrogen, Argon, and CO2 and I think a better "cheap" option thank straight Nitrogen or the marble route.

u/Dustin_Breadcrumbs · 4 pointsr/Scotch

How does he drink his scotch?

If with ice, go with a rocks glass and throw in a round ice maker.

If he drinks it neat or with a little water, go with the Glencarin glasses everyone is recommending. They are my go to. Another solid choice in this vein would be a copita nosing glass. They're basically a Glencairn on a stick.

Whatever you choose, Amazon or Waterford, a nice touch would be getting the glassware engraved.

u/Goatpunching · 3 pointsr/Scotch

I am in the US, I got a little better deal than what you can get them on amazon right now and it was a local place so no shipping. The one issue is they did come in the commercial box and not in the retail box. I would say this is the best deal right now.

u/Hoozin · 1 pointr/Scotch

You may want to consider investing in some whiskey stones like these. I still like a little bit of water, but I'm coming around to the idea that maybe a melting ice cube isn't the best.

My house is decently cool thanks to A/C, but I still use a small dash of cold water about half the time I pour a glass.

u/devilsadvocate23 · 2 pointsr/Scotch

I have tried a number of methods. These label removers work the best.

You have to be careful to get the sticker on without any air gaps and I usually leave them on for a few days and rub them with the back of a spoon numerous times over the course of those few days.

u/WubbaLubbaDubStep · 3 pointsr/Scotch

This seems like a lot of work, and potentially risk cracking your bottle when you drop them in, or cracking a glass when you pour it out.

If you're concerned with shelf-life, I recommend purchasing an inert gas spray like this. It will dispel oxygen and should increase the life enough to hold you over.

u/Razzafrachen · 30 pointsr/Scotch

Room temp is good for whiskey. Don't worry about special ice or water. Maybe also have a small bottle of water on hand in case she wants to add a splash.

If you're not sure if she likes ice or not then I'd go with Canadian Glencairn Glasses. They've got the tulip shape which helps enhance the nose but they're wide enough to accommodate ice unlike other tulip-shaped glasses.

u/neurad1 · 2 pointsr/Scotch

I even find Glencairns opening is too small. I really love the Canadian Whiskey glasses made by the same company as Glencairns....

u/Rhetoriclese · 1 pointr/Scotch

I love the sturdy glencairn. Stemware has just a little more sex appeal.

u/kaellinn18 · 1 pointr/Scotch

As I mentioned in another thread, I use one of these, and it just opens it right up. I love it, especially for Islays.

u/Belmish · 1 pointr/Scotch

This book is what I would reccomend, as it remains one of the best on the subject

Ask for a bottle or two from each region/distillery,for research purposes.

u/Brian_MB_05 · 1 pointr/Scotch

As a few others have mentioned - as you become more exposed to peat the less shocking, if you will, to your taste it will be. However, the more complexities you may find being able to taste between the peat.

As to the glassware, if you're just drinking out of tumblers, I'd highly recommend getting some tasting glasses. There's the classic Glencairn, the Canadian Glencairn, a copita or anything similar. A glass like these will allow the whisky to concentrate and focus the smell which will allow you to find the more underlying character of the various whiskies.

u/Quorum_Sensing · 1 pointr/Scotch

I like the Canadian whiskey Glencairns too. I use them for bourbon mostly, but they are significantly more stable.

u/mrhobo_rz · 2 pointsr/Scotch

I actually just found out that preservers are a thing. You can buy a can of a preserver (which is basically an inert gas) and this will help keep it from getting oxidized.

The basic rule of thumb is that once a bottle is about 1/3 full it's time to either use a preserver, or invite some friends over to finish it off.

u/FAHQRudy · 1 pointr/Scotch

I've used these for wine and they were pretty decent. I don't know if it matters though. They're all basically the same.

u/shane_il · 2 pointsr/Scotch

You might want to try argon gas or such stuff used for preserving wine (like this). It's a nonreactive gas that's heavier than air so it sinks down and covers the booze which stops it from oxidising.

Summers get pretty damn hot where I am (upwards of 40C), and my whiskies do just fine in a cool, shaded cabinet. I've kept open bottles for 2 years or so before.

u/LocalAmazonBot · 2 pointsr/Scotch

Here are some links for the product in the above comment for different countries:

Amazon Smile Link: these


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u/wkndgolfer · 6 pointsr/Scotch

Buy a bottle of wine preserver at Total Wine or Amazon, like [this] ( I opened a bottle of 'Fiddich 18 about a year ago and after I drank about half of it I used the wine preserver and put it in the back of my cabinet. Had a dram last night and it was fine...which reminds me, I need to go use it again before I put the bottle back in the cabinet.

u/willdb11 · -1 pointsr/Scotch

I bought one of these that makes a lot of scotch more palatable.

u/wallysmith127 · 3 pointsr/Scotch

If you want to cool your scotch without ice, try whiskey stones.

Chills without freezing, and add water to dilute to your preference.

u/PeatReek · 1 pointr/Scotch

You could always try a wine label remover like this.

u/a8vision · 1 pointr/Scotch

looks like you can get 2 for $18 rather than 1 @ ~$7 each.

u/loverollercoaster · 2 pointsr/Scotch

Amazon sells an acrylic flask that should work. I don't know anything about the quality of it though.

u/kdz13 · 1 pointr/Scotch

Use a jigger like this for samples

u/phrenzik · 1 pointr/Scotch
Perhaps this is what you're looking for? I have a map of the distilleries with information about them at home but I can't remember what it's called. I'll take a gander when I'm done at work.

u/FToThe3rdPower · 5 pointsr/Scotch

I use one of these nalgene 12 oz flasks:

-Won't affect taste or interact with any alcohol
-Store alcohol in it indefinitely
-Large capacity
-Won't break like glass

u/Dr_Eviler · 3 pointsr/Scotch

If you are bothered by it, you can buy a vacuum cork to pull the air out of an opened bottle. Here is a link:

u/jyhwei5070 · 2 pointsr/Scotch

if you're concerned about chilling it without extra dilution, look into some whisky stones, which are essentially insulating rocks that can keep cold for awhile. drop them into a glass with your whisky and get 0 dilution and chilled drink!